LADIES' COLUMN.

Waikato Argus, Volume V, Issue 354, 15 October 1898, Page 6 (Supplement)

LADIES' COLUMN.

PERSONAL HINT?. To keep the hairjn curl you should curl it in tbo usual way, either with patent pins or otherwise, and when it is taken out powder with Peruvian Bark, and comb out to get the bark well mixed with the hair. This is a very old wrinkle, and does not affect the colour of the hair. Coloured gloves have once more taken the place of tho white ones used for evening wear for so long. Thoy must, of course, match the gown. Thoy are very long, and are finished with a lace border threaded with black velvet, which is tied round the arm.

When velvet trimming is used for gowns it is now applied in very small quantities. An entire gown made of a rough black serge has one narrow applique row of Parma velvet at tbo bottom, which is scrolled into tiny loops as it follows the hem. On the bodice the velvet is merely introduced at tho waist and collar, and as a slip about lin. wide between the heart-shaped vest and the gown. There is great use as well as a certain coquettishness in the new deep-headed comb for the "back hair" that has suddenly come into fashion. It renders hats hitherto unwearable quite practicable by filling ap the gap between the coiffure and the sharply upturned hat-brims whioh pre the great " note " of the newest millinery. A word as to the newest veils. Black and white veils are quite proper, a fine white gauze with a black chenille spot being chiefly charming. Then there are white Russian nets with black spots. Nothing, however, can beat plain black Teils. The spots are smaller this year and thickly sewn. Every bedroom should be provided ■with a specially arranged place where button hooks, keys, nail scissors, shoehorn, and all the necessary implements can be hung to prevent the untidy litter which is so apt to congregate on the dressing-table. The following will be found a useful hint: —Purchase a pastry rolling-pin ; the shape of which is made equal in its thiokness in all its length, and which has a small handle at each end is the best. Cover the thick centre bar with a piece of olive-green plush, turning under the edgss neatly, and sewing the ends, which should overlap an inch. A quarter of a yard will be required for the purpose. Then screw into the rolling-pin brass hook's suoh as are used to hang cups and jugs on a kitchen dresser. The hooks should be placed in a strght line, and be put at distances of lin. from each other. Get a yard of buttercup-yellow ribbon, and tie it at each handle; hang up by this, and place all your odds and ends" on the hooks, instead of littering your dressing table. HOUSEHOLD HINTS. For fresh tea and coffee stain 3 use boiling water. Place the linen stained over a large bowl, and pour through it boiling water from the tea-kettle, held at a height to insure force. When bresid is baked the loaves should never be set flat on the table or shelf, but should be But on end, one loaf against another, and wrap closely aronnd with a clean cloth. This makes the crusts tender by keeping in the steam.

To Clean Japanned Goods.—Wet a sponge in warm suds, and wash the tray or other article, and rub well until dry ■with a soft cloth. If it still looks smeared, dust a little flour and rub it with a cloth. If it has any marks on the polished surface they may be removed with a little sweet oil rubbed on with a piece of flannel. To Clean Decanters.—Roll up in small pieces some soft brown or blotting paper; wet them, and soap them well. Put them into the decanters about one quarter full of warm w-ater ; shake them well tor a few minutes, then rinse with clear cold water ; wipe theoutsides with a nice dry cloth, put the decanters to drain, and when dry they will be almost as hrieht as new ones.

To Brighten Gilt Frames.—Take sufficient flower of sulphur to give a golden tingle to about a pint and a half of water, and in this boil four or five bruised onions, or garlb, which will . answer the same purpose. Strain off the liquid, and with it, when cold, wash, with a soft brush, any gilding which requires restoring, and when drj it will come out as bright as new work. Fine china may be mended by painting the edges with the slightly beaten white of an egg. At once dust the surfaces with finely pulverised unpacked lime, and as quickly as possible press the two edges firmly together. Hold in place for two minutes, then lay aside to dry. Mucilage in place of the white of egg will be equally reliable. The work must be done very rapidly or the lime will slacken and harden before the pieces are joined. To ascertain the freshness of an egg without breaking, hold it before a strong light and look directly through the shell. If the yolk appears round and thn white surrounding is clear, the chances are that the egg is fresh. Or you may drop it into water : if the egg sinks quickly and remains at the bottom it is in all probability fresh, but if it stands on end it is doubtful, and quite bad if it floats. The shell of a fresh egg looks dull, while that of a bad one is glossy. To Wash Clothes Without Eunning.— Wash and peel fresh potatoes, and then grate them in cold water. Saturate the articles to be washed in this potito water, and they can then be washed with soap without auy running of the colour. This will set the colour in carpets, if oil or grease is to be taken out, as the colours are apt to run. This will set the colour in figured black muslin, coloured merinos, stockings, ribbons, and other silk , goods. Often the potato water cleanses sufficiently without the use of soap. In wollen goods it is necessary to strain the water, else the paitioles will adhere : but this is not necessary in goods fiom which they can be well shaken.

A burn extending over a large surface calls for the assistance of a physician. But in every family's experience small burns occur !rtquently that are not dangerous, but which are very painful at first, and which, if not treated properly, may result in a slow-healing sore that is most troublesome. The main thing about a burn is that it should be shut away from the air. Auything that shuts out the air is good, but some applications are better than others. If nothing else is at hand, cover the burn with a thick smearing of vaseline, and a thin layer of sheet wadding. A mixture of unsalted lard and flour is a homely and very excellent remedy that is generally at'hard. The best application of all is a mixture of linseed oil and limewater, which should always be kept handy.

RECIPES. Stuffed Beef.—Take a good thick piece of rump steak; season it with pepper and salt, and set in a baking tin. With a sharp kuife make three long deep slits on the top of the beef; stuff these with a rich herb stuffing and dredge the meat all over with flour. Brush over with beaten egg, and set in a steady oven with pieces of bacon fat scattered over. Baste with a little boiling stock or water and cook slowly. When done set the beef on a hot dish, pour rich thick gravy round and serve. Pkppkr Pot.—A very fine dish which a friend sometimes serves at an impromptu luncheon is called pepper pot. For an economical family dinner it cannot be too highly recommended. Cut in inch squares 2lb of tripe, and one of veal or liver, add a minced onion, a teaspoonful of cloves, and cover with water. Simmer two hours, and when half done season with salt and pepper, thicken with a teaspoonful of flourj wet with cold water.

Empress Puddino.—Half a pound of rice, two ounces of butter, 3 eggs, some jam, sufficient milk to soften the rice, puff paste. Mode: Boil the rice in milk until soft, then add the butter, and boil for a few minutes ; then set by to cool. Well beat the eggs, stir them in, then line a dish with puff paste, put. over this a layer of rice, then a thin layer of jam, then another of riea, and proceed in this manner until the dish is full. Hake in a moderate oven for three quarters of an hour.

Beatrice Pupding. Required : 3 egtfs, their weight in sugar and flour, J their weight in butter, Hb marmalade, a teapooH of carbonate of soda, a tablespoon of milk. Mode : Beat the sugar and butter till white, beat in the eggs, add the flour, marmalade and tho soda dissolved in the milk. Mix thoroughly, put into a greased basin ; steam for two hours.

iSalia t -Lu5X. One scant cupful of sugar, 2 eggs, 1 cup of milk, h cup of butter and lard mixed, 3 cupfulls of flour, 2 teaspoons of baking powder. Grate nutmeg over the top, and bake one half hour in a pan with a spout. RIBBON Cakk.—Beat together soz of Migar and of butter until creamy ; then add throe efrgs, one by one, with soz of flour in spoonfuls, beating all the time ; lastly, divide into three sections ; colour 1 part with cochineal, another brown with grated chocolate, leaving the other its natural colour, bake in three shallow tins the same size; when cold, arrange them one above the other, and spread a layer of lemon curd between each piece of cake ; preserve may be used, but lemon curds taste much the best.

Lemon Cubd. lib castor sugar, 3 eggs (leaving out the'whites) lib butter, 2 lemons, grate the rind of one ; stir all together, and then boil until rather thick.